Ingredients
Equipment
Method
- Step 1: Make the Dough. In a large mixing bowl with an electric mixer, beat the softened butter until creamy. Gradually add 1 ½ cups of confectioners' sugar, beating until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract until well combined and smooth.
- Step 2: Combine Dry Ingredients & Chill. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add this flour mixture to the wet butter mixture, mixing just until everything comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or 20-30 minutes in the freezer).
- Step 3: Preheat Oven. When ready to bake, preheat your oven to 400°F (200°C).
- Step 4: Roll & Cut. Lightly dust your work surface with flour. Roll out the chilled dough into a thin circle. Using a tulip-shaped cookie cutter, cut out ghost shapes (trimming the stem with a small knife if necessary). Arrange the cut-out cookies on ungreased baking sheets, leaving a little space between them.
- Step 5: Bake. Bake in the preheated oven for 6 to 8 minutes, or until the edges are just lightly browned. Carefully remove from baking sheets and transfer to wire racks to cool completely (about 15 minutes).
- Step 6: Prepare Icing. While cookies cool, make the icing. In a small bowl, stir together 1 cup of confectioners' sugar and 2 teaspoons of milk until smooth. Beat in the corn syrup and ¼ teaspoon of vanilla extract until the icing is perfectly smooth and glossy. If too thick, add a tiny bit more corn syrup (a quarter teaspoon at a time) until the desired consistency is reached.
- Step 7: Decorate & Set. Spoon the white icing into a piping bag fitted with a small, plain tip. Pipe a border around the edge of each cookie, then fill in the middle completely. Before the icing sets, quickly press two miniature chocolate chips into the wet icing for the ghost's eyes. Let the decorated cookies stand for about an hour, or until the icing is completely dry and set, before serving.
Notes
Dough Shortcuts: If short on time, use a store-bought sugar cookie dough roll that holds its shape well when baked.
Flavor Twists: Add a tiny splash of almond extract or lemon zest to the dough. For the icing, a hint of peppermint extract or a creamy vanilla buttercream can be used instead.
Decorating Fun: Use edible food markers for different expressions, mini candy eyeballs, edible glitter, or tint some icing with food coloring. For eyes, regular chocolate chips (cut in half) or small dots of black icing with a toothpick can be used as alternatives.
Tips for Success:
- Chill, Baby, Chill: Do not skip the chilling step; it prevents spreading. If in a hurry, freeze for 20-30 minutes.
- Flour Lightly: Use just enough flour when rolling to prevent sticking, as too much can make cookies tough.
- Don't Overbake: Watch for lightly browned edges; cookies continue to set as they cool.
- Icing Consistency is Key: Adjust with more milk/corn syrup (if too thick) or confectioners' sugar (if too thin) to get the right flow for outlining and flooding.
- Practice Makes Perfect: Practice piping on parchment paper if new.